The top ten cuisines and their representative dishes.
China is a large country of catering culture, for a long time in a certain area due to geographical environment, climatic products, cultural traditions and ethnic customs and other factors, the formation of a certain kinship, similar flavor, high visibility, and for some people's favorite local flavor famous genre called cuisine. Among them, Lu, Sichuan, Cantonese, Lee, Su, Zhejiang, Xiang, Hui cuisine is known as the "eight cuisines."
Top 1: Shandong cuisine
Shandong cuisine is a local dish from Shandong Jinan and Jiaodong. The seafood dishes prepared by Jiaodong local dishes are particularly delicious. The cooking methods that he is good at are blasting, deep-frying, grilling, steaming, etc. The taste is lighter and he likes onion and garlic. Jinan dishes are lighter in taste and more particular about color. Shandong cuisine is the earliest local cuisine, so it is the first of the top ten cuisines.
Top 2: Sichuan cuisine
Sichuan cuisine is a kind of cuisine that many young people like to eat. The heavier flavors of chili, pepper, and Chinese pepper are the main condiments. The flavors are fishy, sweet and sour, and red oil and other flavors. It is a more distinctive cuisine in China, Sichuan cuisine. There are two schools of cuisine in Chengdu and Chongqing, which are more famous in the country.
Top 3: Cantonese cuisine
Cantonese cuisine is Cantonese cuisine. Cantonese cuisine is a very distinctive cuisine composed of three local flavors: Guangdong cuisine, Chaozhou cuisine and Dongjiang cuisine. Cantonese cuisine is rich in fine ingredients. Clear but not light, oily but not greasy. Good at cooking. Chaozhou cuisine is known for its pure taste in cooking seafood. Dongjiang cuisine is more fragrant and salty, and is better at casserole dishes, which have a very unique local flavor.
Top 4: Fujian cuisine
Fujian cuisine is a kind of cuisine formed from the flavor dishes of Fuzhou, Southern Fujian and Western Fujian. Fuzhou cuisine is lighter and better at using brown sugar as an ingredient to color and remove fishy. Southern Fujian cuisine has the characteristics of freshness and lightness, while Western Fujian cuisine is dominated by Hakka dishes and has a strong mountain and rural color.
Top 5: Su Cai
Jiangsu cuisine has a long history and there are many dishes, mainly in Nanjing, Yangzhou, and Suzhou. Yangzhou and Zhenjiang Caidao are good at making chicken dishes with delicate taste and light taste, while Suzhou and Wuxi dishes have sweet taste and are better at making river fresh and vegetables. The more famous dish in Nanjing cuisine is Nanjing Salted Duck, which is very delicious and tastes mellow.
Top 6: Zhejiang cuisine
Zhejiang cuisine is mainly composed of Hangzhou and Wenzhou, Ningbo and Jinhua and other regions. Each has strong local characteristics. Hangzhou cuisine makes fine dishes fresh and crisp. Ningbo cuisine emphasizes freshness, tenderness and smoothness, and is better at making seafood dishes, retaining the original flavor of the dishes. The fresh taste of Wenzhou cuisine is mainly seafood delicacies.
Top 7: Hunan cuisine
Hunan cuisine is a local flavor dish that many people like to eat. The dishes taste very good, heavy, spicy and fresh. Hunan cuisine is dominated by the local flavors of Xiangjiang River Basin, Dongting Lake District and Xiangxi Mountain Area. The cuisine tastes of Xiangjiang River Basin focus on fragrant and sour and spicy.
Top 8: Anhui cuisine
Huizhou cuisine is a distinctive cuisine in China. In the ranking of China's top ten cuisines, Huizhou cuisine pays attention to firework and good cooking of game to maintain the original flavor. Many dishes are stewed at low fire, and the soup is clear and fragrant. He is good at cooking fresh water and livestock. The dishes are salty and spicy, and the soup is thick and flavorful. I like to use coriander to taste.
Top 9: Chu cuisine
Chu cuisine is Hubei cuisine, a local specialty cuisine with a long history. It is mainly composed of the four flavor schools of Han and Jing, Huang and Xiang. The taste of Han-style cuisine pays attention to freshness and nutrition. It is the essence of Hubei cuisine. Among the more famous dishes are Huangpi Sanxian, steamed Wuchang fish and glutinous rice balls. Jingsha cuisine is famous for its freshwater fish delicacies.
Top 10: Beijing cuisine
Friends who travel to Beijing must have eaten Peking duck, which is very delicious, and many of the Beijing dishes are rich in flavour and trout. In the ranking of China’s top ten cuisines, Beijing cuisine is the local specialties of Beijing. The halal cuisine based on beef and mutton, the royal palace cuisine of Ming and Qing Dynasties, and the Tanjia cuisine, which is good at cooking seafood, have fine workmanship and good taste.
